Blueberry Cheesecake Tart

I love tarts. For those of you who are intimidated by making cheesecakes, this is a great simple alternative. The crust only bakes about 10 minutes, otherwise it’s an easy no bake dessert.

Crust Ingredients:

1 package of shortbread cookies, plus one sleeve of another cookie package, crushed. I used Keebler Sandies

4 Tablespoons butter, melted

Preheat oven to 350 degrees. In a food processor or put cookies in a large ziplock bag and use a rolling pin to crush them. Mix butter with cookie crumbs and press into a tart pan with a removable bottom. My tart pan was 10 1/2 inches. Bake for 10-12 minutes. Cool completely before adding cream cheese filling.

Ingredients for cream cheese filling:

1 8 ounce plus 4 ounces of another package of cream cheese

3/4 cup heavy whipping cream

1/3 cup sugar

1 1/2 teaspoons of vanilla extract

Refrigerate mixing bowl and attachment(s) in the refrigerator for 30 minutes. Beat cream cheese, sugar, and extracts together until smooth. Add whipping cream and beat until soft peaks form. Spread evenly into tart shell.

Blueberry topping:

2-4 cups of blueberries, mine were frozen but thawed it was about 2 cups*

1/2 cup blueberry preserves

3 Tablespoons honey

Melt preserves and honey in a sauce pan. Let cool completely. Arrange blueberries on top of tart. Stir preserve/honey mixture and lightly brush or spoon over blueberries. Keep refrigerated until ready to serve. Enjoy!

*make sure if you are using frozen blueberries that they are thawed and drained well

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